Chocolate Raspberry Mug Cake

Mug Cake
Teri Lyn Fisher
  • Yield: 2 servings


2tablespoons unsalted butter
1/4cup dark chocolate chips (semisweet or bittersweet)
1 large egg
3 1/2tablespoons milk
1/4teaspoon pure vanilla extract
1/4cup granulated sugar
2tablespoons unsweetened cocoa powder
2tablespoons self-rising flour
Pinch of kosher salt
1/4cup fresh or frozen raspberries


  1. Combine the butter and chocolate in a large mug.
  2. Microwave for 30 to 60 seconds until melted. Whisk with a fork to combine, then whisk in the egg. Stir in the milk, vanilla, sugar, and cocoa.
  3. Add the flour and salt. Beat the batter until smooth.
  4. Fold in the raspberries. Divide the batter between two mugs.
  5. Microwave separately for 1½ to 2½ minutes each until risen and firm.

Topping Ideas:
Whipped cream, chocolate whipped cream, chocolate ganache.

Recipe from MUG CAKES: 100 Speedy Treats to Satisfy Your Sweet Tooth. Copyright © 2013 by Leslie Bilderback. All rights reserved. Reprinted with permission of St. Martin’s Griffin.